Strawberry Cheesecake Cookies (Printable Version)
Soft, chewy cookies filled with fresh strawberry jam and creamy cheesecake centers.
# Everything You’ll Need:
→ Strawberry Jam
01 -
1 cup finely diced fresh strawberries
02 -
1/4 cup granulated sugar
→ Cheesecake Filling
03 -
8 oz cream cheese, softened
04 -
1/4 cup granulated sugar
05 -
1/2 tsp vanilla extract
→ Cookie Dough
06 -
1 cup unsalted butter, softened
07 -
1 cup granulated sugar
08 -
1 large egg
09 -
1 tsp vanilla extract
10 -
3 cups all-purpose flour
11 -
1/2 tsp baking powder
12 -
1/4 tsp salt
13 -
1/3 cup homemade thick strawberry jam (prepared above)
# Steps to Cook:
01 -
Combine diced strawberries and sugar in a medium saucepan. Cook over medium heat for approximately 45 minutes, mashing halfway through, until thickened and reduced to about 1/3 cup.
02 -
Mix cream cheese, sugar, and vanilla extract until smooth. Divide into 18 equal portions and flatten each into a disc. Freeze until completely solid.
03 -
Beat softened butter and sugar together until light and fluffy. Add egg and vanilla extract, continuing to beat until mixture is pale and voluminous.
04 -
Whisk flour, baking powder, and salt in a separate bowl. Gradually incorporate into butter mixture until just combined.
05 -
Divide the dough into four parts in the mixing bowl. Layer jam between flattened sections of dough to evenly distribute. Cut dough into quarters and gently fold each section to create pockets of jam without fully blending.
06 -
Scoop dough into 18 two-tablespoon portions. Flatten each, place a frozen cheesecake disc on top, and wrap dough around to fully encase the filling. Shape into slightly flattened discs.
07 -
Preheat oven to 350°F. Arrange cookies on baking sheets and bake for 11-12 minutes. Allow to cool on tray for 10 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
Use a kitchen scale for flour measurement to ensure accuracy—1 cup equals 125 grams.
02 -
Ensure cheesecake discs are fully frozen before assembly to prevent leakage during baking.
03 -
Use homemade thick strawberry jam rather than store-bought for optimal texture and flavor.
04 -
Soften butter thoroughly before creaming to achieve the best cookie texture.
05 -
After baking, use a cookie cutter to gently shape cookies into perfect circles while warm.